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    You are in: Home / Shannon Cooks's Public Recipes
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    62 Recipes

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    I threw this soup together the other night using only ingredients I had on hand. It was fabulous, fulfilling, and best of all, cheap to make. Serve with crusty bread and shredded cheddar on top.....and a glass of red wine and a movie! PS You can also add other vegetables to this soup: anything goes!!!

    Recipe #311496

    These days, who isn't on a budget at the grocery store? I found this recipe on the side of a bag of lentils - it's pretty good! This recipe yields a lot of dip so you may want to halve it. I prefer monterey jack cheese in this recipe but you can use whatever cheese you like!

    Recipe #311374

    From allrecipes. I did a vegetarian version of this and loved it! You can also use dried lavender flowers (a few teaspoons) in place of the fresh sprigs.

    Recipe #256751

    Violet is my new culinary obsession. I can't wait to try this one - devil's food cupcakes topped with rich chocolate ganache and filled with violet buttercream. Found this on foodnetwork.com during a quest for violet recipes and thought I would share.

    Recipe #247396

    One of my favorite sweets. Allow 12 hours after making for the candy to set.

    Recipe #247043

    Balsamic vinegar may be substituted with fresh lemon juice. This is probably the BEST soup I have ever made. It is sooooooooo good, you HAVE to try this!

    Recipe #245297

    This sweet potato casserole is TO DIE FOR. And, this is incredibly easy to make - it can even be assembled a day ahead of time. Recipe from the Junior League of South Bend, Indiana. ***P.S. I would NOT recommend using oats on top as one of the reviewers of this recipe has done. It will spoil the dish.

    Recipe #238938

    Recipe #238822

    You can substitute heavy cream for the clotted cream in this recipe.

    Recipe #238816

    If clotted cream is not available in your area, you can easily make your own. There are lots of recipes for clotted cream here on Recipezaar!

    Recipe #238801

    The lavender in these cupcakes is understated yet elegant and thoroughly unique. If the frosting part of the recipe does not appeal to you, you may substitute your favorite buttercream frosting instead.

    Recipe #237040

    This recipe yields approximately 24 cupcakes depending on the size of your cupcake tins and paper liners.

    Recipe #237037

    This is a rich, sumptuous side dish that I whipped up once on a whim when I was on a low-carb diet. Bien sur, these are decadent enough to conjure up visions of Louis XIV's elaborate feasts at Versailles. Eating these was blissful ecstasy - you'll feel like a head of state (as long as you don't think about the fat content or the expense of truffle oil!). I hope that you'll agree that this recipe is sure to impress monarchs accustomed to living in the lap of luxury. Bon appetit!

    Recipe #236871

    I have been making this recipe for years and it is my favorite way to eat carrots. This dish is sure to impress and please; thus, serve it to those who are worthy!

    Recipe #236868

    There is nothing better than green tea ice cream. I eliminate a lot of the carbs by substituting Splenda in place of the sugar.

    Recipe #236867

    I found this recipe somewhere on the web (I forget exactly where it was, sorry). Sounded way too good to not share. Green tea is loaded with antioxidants and the mango and pineapple used in this drink add to the superb health benefits.

    Recipe #236863

    Eat n' Park is a popular local restaurant chain in my hometown of Pittsburgh, PA. They are rightfully famous for their salad bar and scrumptious baked goods. These strawberry creme muffins are (almost!) like the ones served at their breakfast buffet. This recipe originally appeared in the Kitchen Mailbox column of the Pittsburgh Post-Gazette, June 21, 2007.

    Recipe #236240

    Bear Claws get their name from three or four small cuts made in the pastry. Gentle bending and spreading of the pastry forms a bear claw. Bear Claws are made with a sweet yeast dough or Danish pastry dough. These are filled with dates, raisins and nuts. My late grandmother loved these, especially when they were fresh from the bakery! This recipe was originally printed in the Kitchen Mailbox column of the Pittsburgh Post-Gazette, March 29, 2001.

    Recipe #236232

    I'm vegetarian, so I substitute mock chicken cutlets in place of the real thing. Works well.

    Recipe #233366

    There is nothing better than a creamy soup to warm you up when it's cold outside. Add sun dried tomatoes and you have the taste of summer...even if it's far off!

    Recipe #233338

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